ROUTINE INSPECTION
5 reported violations
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed back gate into the facility was propped open. Observed door sweep for the back gate is loose. [CA] Ensure doors into the facility are kept closed to prevent an entrance for vermin. Reinstall the door sweep to prevent access for vermin.
- K01: Demonstration of knowledge; food safety certification
Observed missing employee food handler cards and food safety certificate. [CA] Ensure at least one food safety manager's certificate is obtained and provided within the facility. All other employees that handle food shall obtain food handler cards.
- K09: Proper cooling methods
In the kitchen, measured rice pancake at 76F. Per operator, rice pancake prepared an hour prior. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours. [SA] Operator to serve rice pancake within 3 hours, for a total of 4 hours from when removed from temperature control or discard. In the kitchen area, measured a large pot of beef soup cooling at 100F. At the front counter, measured a large pot of bean soup cooling at 85F. Per operator, large pot of beef soup and large pot of bean soup prepared about 1.5 hours prior. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath, by adding ice, using shallow containers, separated into smaller portions, using ice paddles, and/or using rapid cooling technology. [COS] Operator separated containers of beef soup and bean soup into smaller containers, and moved to refrigeration to facilitate cooling.
- K06: Adequate handwash facilities supplied, accessible
In the kitchen area, at the handwash station, observed paper towels stored on a shelf away from the handwash sink. [CA] Ensure paper towels are provided within a dispenser at the handwash station to allow for proper handwashing.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
In the kitchen area, above the water heater, observed the use of duct tape to seal holes around piping in the wall. By the cookline, on shelving, observed the use of cardboard as shelving liner. [CA] Discontinue use of duct tape for sealing holes in the facility to prevent possible harborage of vermin. Discontinue use of cardboard as shelving liner. Use only approved materials that are smooth, durable, and easily cleanable.